Recipe courtesy of Matt Shipp

Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 8 servings
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8 (8-ounce) scamp fillets

Salt and pepper

8 eggs

2 cups milk

4 cups flour

4 cups panko bread crumbs

Oil, for sauteing

1/2 pound crabmeat

Tasso Butter, recipe follows

Tasso Butter:

1/2 cup chopped red onion

2 tablespoons olive oil

1 teaspoon chopped garlic

1/4 pound Tasso ham

1/2 cup white wine

1 pound butter


  1. Preheat oven to 400 degrees F. Season fish with salt and pepper. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs. Heat oil in a large ovensafe saute pan. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans). Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily. Do not overcook. Transfer fish to serving plates. Divide crabmeat evenly over fish and spoon sauce over. Serve.

Tasso Butter:

  1. In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent. Add garlic and ham and cook for an additional 5 minutes. Add wine and reduce liquid by half. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.